绿豆粉丝

绿豆粉丝生产中淀粉粉团的流变特性研究

Rheology Study on Starch Dough in Processing Mung Bean Starch Noodle

上海牌绿豆粉丝洁白透明。

The " Shanghai " Brand vermicelli made from mung Beans is pure white and translucent .

这种馕还出现在汤里，被切成麻将块大小，和透明的绿豆粉丝、柔韧的薄羊肉片一起在汤里浮动。

chopped down to the size of mah-jongg tiles and bobbing among translucent mung-bean noodles and thin , pliant strips of lamb .

对菱角粉丝和绿豆粉丝的品质进行比较评价，得到菱角粉丝的煮沸损失较小，透明度较好，但是断条率、拉伸强度、剪切形变等粉丝品质的主要评价指标均参数差于绿豆粉丝。

By comparative evaluation of water chestnut noodles and mung bean noodles , the chestnut noodles had the smaller loss of boiling water better transparency , but the worse breaking rate , tensile strength and shear deformation than mung bean noodles . 8 .

通过添加其他种类淀粉改善粉丝品质，主要考察了添加淀粉种类和添加淀粉比例两个方面。添加淀粉种类上，绿豆淀粉对于粉丝品质的效果要好于甘薯淀粉。

By adding other types of starches to improve the quality of the noodles quality , Two aspects has been studied , one is the types of the added starch , the other is the proportion of added starch adding mung bean starch was better than sweet potato starch .